Pumpkin pancakes
2 servings
40 minutes
Pumpkin pancakes are a cozy, warming dish from European cuisine. Their roots can be found in traditional autumn recipes when pumpkin becomes the queen of the season. Tender and airy with a light fruity hint from apple and a sweet note from raisins, they are filled with the aroma of cinnamon and nutmeg. These spices give the dish a warming flavor, making it perfect for cool days. Pancakes can be served for breakfast, afternoon tea, or even as dessert with honey, sour cream, or nuts. Their delicate texture and harmonious combination of ingredients create a true feast of flavors, while the simplicity of preparation makes them accessible even for novice cooks.
1
Prepare the ingredients. Whisk the egg with sugar and salt. It's better to do this with a mixer.
- Chicken egg: 1 piece
- Sugar: 3 tablespoons
- Salt: pinch
2
Continue whisking, gradually pour in the milk and sift the flour. Add the baking powder (or baking soda) and spices.
- Milk: 0.5 glass
- Whole grain flour: 100 g
- Baking powder: 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
3
Grate the peeled pumpkin and a small apple on a fine grater. Rinse and dry the raisins.
- Pumpkin: 140 g
- Apple: 1 piece
- Seedless raisins: 50 g
4
Mix the fruit mixture with raisins and add to the dough, stirring thoroughly. Optionally add fiber (bran), flax seeds, seeds, nuts, and other favorite additions.
- Seedless raisins: 50 g
- Pumpkin: 140 g
- Apple: 1 piece
5
Grease the pan with vegetable oil and heat it well. Bake the pancakes in the usual way - on both sides, until cooked.
6
Place the ready pancakes on a paper napkin.